Sunday, December 30, 2012

Baked Cauliflower with Bread Crumb Topping

1 head cauliflower
1/2 cup bread crumbs
1/4 cup butter
2 Tbs Parmesan cheese
Garlic salt

Steam or cook cauliflower until tender - about 20 minutes.  Remove from heat

Mix breadcrumbs, melted butter, cheese, oregano and garlic salt

Place breadcrumb mixture on cauliflower

Bake in oven for 10 to 15 minutes

This recipe is pretty close to Omi Beck's.  Very delicious.

Sunday, November 4, 2012

Honey Oatmeal Bread

1 1/2 cups water
1/2 cup honey
1/3 cup butter
5 1/2 to 6 1/2 cups all-purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry yeast
2 eggs
1 egg white
1 tablespoon water

Place water, honey, and butter in small saucepan.  Heat over low heat until mixture is very warm (120 - 130f).  Mix 5 cups flour and remaining dry ingredients.  Gradually add liquid mixture and eggs.  Slowly add remaining flour, 1/2 cup at a time until dough is right consistency.

Let rise about an hour.

Punch down, form loaves, let rise about one more hour.  Brush loaves with mixture of water and egg white, sprinkle with oatmeal.  Bake at 375 for 30 to 40 minutes.

Thursday, November 1, 2012

Mary (Beck) Vansyoc's homemade bread

Blueberry Sheet Cake

Blueberry (Blaubeeren) Streusel Kuchen



1 pkg. active dry yeast
¼ cup warm water
2 egg yolks
1whole egg
¼ cup sugar
1 cup milk
½ cup butter
3 cups all purpose flour, sifted
1 tsp. salt
1 tsp. ground mace
Grated rind of one lemon


1 quart blueberries

Streusel topping:

½ cup all-purpose flour
½ cup sugar
½ cup ground almonds (optional)
2 tsp. ground cinnamon (optional)
½ cup butter



Sprinkle yeast into warm water.  Let stand for a few minutes, then stir until dissolved.  Using electric mixer, beat egg yolks and whole egg until thick and lemon colored.  Gradually beat in the sugar.  Scald the milk and melt the butter in it and cool to luke warm.  Add 1 cup of flour and yeast to the egg mixture and beat well.  Add the milk, salt, mace, lemon rind, and remaining flour and beat for 5 minutes.  Cover and let rise until doubled in bulk.  Punch down.  Place on a lightly floured board and roll out lightly and quickly to about ¼ inch thickness.  Place on floured or greased baking sheet.  Cover and let rise again until ½ inch thick.   Spread blueberries over top of dough.


Sift together all dry ingredients.  Work in butter until mixture is crumbly.  Sprinkle over cake.  Bake in preheated 350 degree oven for 20-25 minutes.


Use other fruits such as sliced apples or cherries

Apfel Streuselkuchen

Apfel Streuselkuchen (Apple Crumb Cake)



2 ½ cups flour
¾ cups sugar
½ cup milk
1 ½ sticks butter
3 eggs
1 tsp. lemon extract
1 tsp. baking powder


1 20 oz. jar chunky applesauce
1 tsp. ground cinnamon (optional)

Streusel topping:

1 stick butter
1 cup sugar
1 ½ cups flour
2 tsp. vanilla



Cake:  Beat butter until foamy and add sugar, eggs, and lemon extract.  Combine flour and baking powder and add to butter mixture.  Beat well and add just enough milk so dough drops heavy from spoon.  Spread dough into a buttered glass 9” x 11” baking dish and top with applesauce.  Sprinkle with cinnamon. 

Topping:  Combine butter, sugar, flour, and vanilla, working with hands or two forks.  Mix until ingredients transform into loose crumbs.  Sprinkle streusel over cake until covered.  Preheat oven to 350 degrees and bake for 75 minutes or until edges of cake are golden brown.  Remove and allow to cool before serving.


Variations:  can use apple pie filling instead of applesauce, or other fruits such as cherries or peaches.


Note: this is a recipe similar to Mom’s.  She used applesauce that she canned from apples on the farm.

Sunday, September 2, 2012


Spitzbuben (German jam cookies)


  • 1 1/8 cups butter
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla sugar
  • 1 pinch salt
  • 1 egg white
  • 3 1/8 cups all-purpose flour
  • 1 cup fruit preserves, any flavor
  • 1/3 cup confectioners' sugar for decoration

1.                    [Vanilla sugar can be purchased commercially in packets.  To make your own vanilla sugar, combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed. ]
2.                    Beat butter until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
3.                    Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and chill in the refrigerator for one hour.
4.                    Take the dough out of the refrigerator, and roll it out until it is about 1/8 to 1/4 inch thick. Cut out 2 or 3 inch circles with fluted cookie cutters. Cut smaller circles into the middle of half of the circles.  Avoid rerolling the trimmings more than once, the cookie gets tough if the dough is overworked.
5.                    Bake in a preheated 400 degrees F oven for 6 to 8 minutes.
6.                    Warm up strawberry, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the holes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.

Notes:  An approximate translation of “Spitzbuben” is “Little Rascals.”  The cookies are also called Swiss sandwich cookies.  Some recipes also call for ground almond in the dough.  Instead of confectioners sugar, you can use fine granulated sugar in the dough.  Another substitution would be vanilla extract instead of the vanilla sugar.  Mom made these cookies at Christmastime.  She usually used strawberry jam.

Saturday, September 1, 2012

Potato Dumplings

Kartoffelklöβe (Potato Dumplings)
    • 1 1/2 lbs russet potatoes (about 2 large)
    • 1 1/2 teaspoons salt
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup all-purpose flour ( or more)
    • 1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
    • 1 large eggs
    • 2 slices sourdough bread or 2 slices white bread (good quality, dense bread not supermarket foamy stuff)
    • 1 tablespoon unsalted butter
    • 1 tablespoon corn oil or 1 tablespoon vegetable oil
  1. Trim crusts off bread and save them for another use.
  2. Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
  3. Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
  4. Drain.
  5. Cool slightly.
  6. Peel.
  7. Cut potatoes into large pieces.
  8. Refrigerate until cold, about 30 minutes.
  9. Mash potatoes with fork or run through ricer into large bowl.
  10. Mix in salt and nutmeg.
  11. Add 1/2 cup flour and cornstarch.
  12. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
  13. Mix in egg.
  14. Form dough into balls, using 1/4 cupful for each.
  15. Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
  16. Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
  17. Using slotted spoon, transfer dumplings to large bowl.
  18. Keep covered with a damp kitchen towel as remaining dumplings are cooked.
  19. You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
  20. Serves: 6, Yield: 12 dumplings
About This Recipe
These are German-style potato dumplings, very popular in the South of Germany. They are traditionally served with any roast with gravy and red cabbage.  Second-day leftovers can be sliced into slabs and fried in butter.   Mom only made them on special occasions.

Milk Rice

Rice Porridge  (Milch Reis)

1/2 cup converted rice
1 quart milk
1 pinch salt
4 tablespoons sugar
1 tablespoon butter
1/4 cup raisins, optional

Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 1/2 to 2 hours but will be worth it.

The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.

Note:  This is a recipe that is similar to the “milk rice” that Mom used to make.  I believe the texture was a little thinner.  She did not use the raisins and served it hot, as a meal.  Dad loved this stuff, but Mom and we kids thought it was bland and boring.

Potato Salad (hot)

Hot German Potato Salad (Warmer Kartoffelsalat)


9 potatoes, peeled
      6 slices bacon
      3/4 cup chopped onions
      2 tablespoons all-purpose flour
      2 tablespoons white sugar
      2 teaspoons salt
      1/2 teaspoon celery seed
      1/8 teaspoon ground black pepper
      3/4 cup water
      1/3 cup distilled white vinegar


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.

  Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.   Drain, crumble and set aside, reserving drippings.

Sauté onions in bacon drippings until they are golden-brown.

In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

 Note:  Again, this is not Mom’s exact recipe, but I checked a number of sources and most hot potato salads are made with these ingredients.

Potato Salad (cold)

Cold Potato Salad (Kalter Kartoffelsalat)


Read more about it at,171,148184-246204,00.html
Content Copyright © 2012 - All rights reserved.
1 qt. water
8 med. russet potatoes
1/2 tsp. salt
1/4 c. mayonnaise
2 tbsp. sweet pickle juice
1/8 tsp. pepper

4 hard cooked eggs, peeled and chopped
2 tbsp. minced onion
1 c. finely chopped sweet pickles


Cook unpeeled potatoes in boiling salted water.  Do not over cook, or they will fall apart in salad.  Peel while still hot and cut into ¾ inch cubes.

In large bowl, combine mayonnaise, pickle juice, pepper and dash of salt. Add potatoes, eggs and chopped pickles. Toss lightly to mix. Season to taste. Serve cold.

Garnish: Line bowl with lettuce leaves and top the salad with hard cooked egg slices.

Note:  I don’t have an exact recipe from Mom for potato salad.  This one has the same basic ingredients.  I would go less on the pickle, but just personal preference.  For seasoning, it would be typical of Mom to add fresh chopped chives and parsley from the garden.

Sunday, August 26, 2012

German Marble cake


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon almond extract
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons dark rum


1.                    Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

2.                    In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.

3.                    In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.

4.                    Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.

5.                    Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

Note:  it would be worth buying a tube pan if you don’t have one, since that provides the ideal presentation.

Potato Pancakes

Kartoffelpuffer (Potato Pancakes)


2 pounds potatoes, peeled and quartered
1 large onion, quartered
1/2 cup milk
1/2 - 1 cup flour (use 1/2 cup flour with drier
potatoes; up to 1 cup with more watery potatoes)
salt and pepper to taste
2 eggs
Vegetable oil


Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.

In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.

Drain on a paper towel.

Notes:  Batter must be fried immediately, or it will turn brown.   They could be made without onions.   Serve with applesauce or Pflaummuβ.   Of course, we kids liked them with ketchup.  Mom stood in the kitchen and fried pancakes while we ate.  This was always served in the evening as the only entrée.  When I was a student at IPFW, my German professor, Christiane Seiler, used to come for dinner at our house, and loved these potato pancakes.  She was from Bochum, and called them “Reibeplätzchen.”


Covered Apple Cake

Make crust:     3 cups flour
                        3 tsp. baking powder
                        3 T. sugar
                        ½ tsp. vanilla
                        1 egg
                        6 T. milk
                        1 stick margarine

Sift dry ingredients; make a “well” with spoon, and fill with egg, milk, and vanilla.  Mix gradually from the inside out until all flour is moistened.  Add the refrigerated margarine with pastry blender.  Knead until smooth.  Refrigerate for easier handling.


Filling:            3 lb. tart apples
                        2-5 T. sugar
                        1 cup raisins
                        1 T. butter
                        Few drops of rum or rum flavoring

Steam peeled apples in tightly covered skillet over very low heat.  Use 1 T. butter to keep from sticking.  Cook apples just until heated through, not soft and mushy; turn off heat, add raisins, and replace lid until raisins are plumped.  Then add rum flavoring.  Cool the filling while rolling out the crust.

Cut dough in half.  Roll out onto a 15 x 10” cookie sheet, making as for pizza, with a 1/2  to 1” rim all around to hold apple filling.  Roll out top crust and to “join” crusts, use an egg yolk with 1 T. milk.  The remainder can be used on the top crust for a glaze, after pricking with a fork (as for pie crust, to allow steam to escape).

Bake at 375 F for 30 minutes.  As an alternative glaze, use powdered sugar and lemon juice as soon as the cake is taken from the oven.

Note from Helga:  I don’t really remember this dish, but Mrs. Deimling gave me this recipe, which she got from Mom.  The ingredients are similar to Apple Strudel, but it is not shaped in to a roll.






Bratkartoffeln (German Fried Potatoes)

Also known as:
German Cottage Potatoes with Bacon
                     1 lb. potatoes, about 5 medium
          2 - 3 oz of bacon (2-3 strips) chopped. “Bauchspeck” or Shaller and Weber double smoked  bacon are recommended, but American bacon can be used
          1 T. butter
                 1/4 c. finely chopped onion
          1/4 tsp. marjoram (optional)
                      1/4 tsp caraway seed (optional)
                      Salt and pepper, to taste
                      Fresh parsley, to sprinkle on top before serving (optional)

Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead. Chop bacon into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan.  Add the butter and melt, but don't brown.                        
Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer. Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them. Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
In Germany, these potatoes are traditionally served with fried eggs, pickles and green salad.
Notes: There are two main tricks to making great pan-fried potatoes. Start them in a single layer in the pan with plenty of fat and do not put a cover on the pan. These potatoes will take 20 - 30 minutes to cook a crispy, golden brown but the wait is worth it. Do not use baking potatoes, as they are too flaky.  You can use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.
Note from Helga:  usually Mom just fried up the sliced potatoes without any bacon or onions, but I included this recipe because it is a German classic.


Cole Slaw

Annie’s Coleslaw (Weisskohlsalat)

1 cup vinegar
2 T. sugar
¾ cup Crisco oil
1 tsp. salt
1 large head of cabbage
1 small onion
1 cup sugar
½ tsp. celery salt
½ tsp. celery seed or use 1 T. of either one above

Bring the vinegar, 2 T. sugar, oil, and salt to a boil.  Shred the cabbage and slice or chop the onion.  Put 1 cup sugar, celery salt and seed over the top of the cabbage-onion mixture.  Do not stir!  Pour oil mixture over top.  Do not stir!  Let stand 4 hours,  then stir.  This keeps 3 to 4 weeks in the refrigerator.

Notes:  Mom made a coleslaw of her own, but I don’t have the recipe.  Frau Anna Picht was a close friend, and submitted this recipe to the Fort Wayne Sport Club Women’s Auxillary Cookbook (1995).




Read more about it at,221,153183-232202,00.html
Content Copyright © 2012 - All rig
2 packets active dry yeast
1 cup raisins
1/2 cup warm water
1/2 cup currants
1 1/2 cups milk, lukewarm
3/4 cup slivered almonds
1/2 cup sugar
grated rind of 3 lemons
1 tsp. salt
1/2 tsp. cardamom
1/2 cup butter, softened
7 to 7 1/2 cups sifted flour


Sprinkle yeast over the warm water; stir until dissolved. Set aside for 5 minutes.

Meanwhile, scald the milk and allow it to cool.

Combine lukewarm milk, sugar, salt, butter and about half the flour. Beat for 2 minutes; add the yeast mixture.

Toss the nuts and fruit in a small amount of flour to coat. Add this and enough of the remaining flour to the batter to make a soft dough (more or less flour may be needed), along with lemon rind and cardamom. When you have a soft dough, knead on a floured work surface for 10 minutes until smooth and elastic.

Place in a buttered bowl, brush top with melted butter, and let rise until doubled in size. Punch down and knead again, form into one long roll, tucking ends under neatly.

Place on a greased baking sheet, and let rise until doubled.

Bake in a preheated 375°F oven for about 1 hour. Top should be nicely brown. Brush with melted butter or dust with powdered sugar while still warm.

Notes:  The recipe for this northern German version of the famous Christmas Stollen dates back to the mid 16th century during the height of the Hanseatic League, when the League allowed the bakers access to the exotic ingredients traded by its member cities. A Bremer Klaben, like the Stollen, is made with sultanas or raisins, flour, butter, sugar, orange and lemon peel, rum, almonds, yeast and salt. Variations exist.  Many of these ingredients were only available through the trading activities of the League. This specialty is usually baked at the beginning of December and in such quantities as to last until Easter.

Thursday, July 26, 2012



1/2 cup unsalted butter
1/2 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 cups apricot jam, pureed

1 cup heavy cream
16 ounces fine quality semisweet or bittersweet chocolate, chopped fine

Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil. In a bowl with an electric mixer beat together the sugar, flour, and cocoa powder for 30 seconds, until the mixture is combined well.  Add the butter mixture in a stream, beating, and beat in the eggs, buttermilk, the vanilla and baking soda. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.  Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.   With a long serrated knife carefully cut the torte horizontally into 3 even layers.   Invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.   Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.  Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.

Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.  Stir the mixture until the chocolate is melted and it forms a smooth glaze.  Let it cool until it is lukewarm and thickened but still pourable.

Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.  Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.

Notes:  I have made this recipe several times.  It is easier to make two layers instead of three.  I find that the amount of glaze (icing) produced is in excess of what the cake requires (you could ice two cake with it).  I have trouble getting the glaze to look smooth and even like Mom’s cakes.  Some cookbooks might have more specific instructions on how to do this.  Sachertorte is a famous cake that dates back to 1832 in Austria.  It is still made and served at Hotel Sacher in Vienna and the original recipe is closely guarded.

Sunday, July 22, 2012

Poppyseed Stollen (Mohn Stollen)


  • For the Fondant (sugar glaze)
  • 1 1/2 cups water
  • 1/2 teaspoon cream of tartar
  • 4 1/2 cups white sugar 
  • 2 tablespoons lemon juice
  • For the Sponge:
  • 3/4 cup milk, room temperature, divided
  • 1 1/2 (0.6 ounce) cakes cake yeast
  • 1 teaspoon white sugar
  • 1 cup unbleached flour
  • For the Dough:
  • 3 cups unbleached flour
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 eggs, room temperature
  • zest from 1 lemon
  • 3/4 cup unsalted butter, room temperature and cut into chunks
  • 1/2 cup ground almonds
  • For the Filling:
  • 3/4 cup milk
  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup white sugar
  • 2 1/2 cups poppy seeds
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1 egg, room temperature


1.                    First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.

2.                    Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.                    Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.

4.                    To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.

5.                    Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.

6.                    Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.

7.                    While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.

8.                    Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.

9.                    Preheat an oven to 400 degrees F.

10.                 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.

11.                 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

  • Cook's Note:
  • You will need about half a pound of poppyseeds for the filling (2 1/2 cups).
  • Editor's Notes:
  • Making fondant uses a technique similar to tempering chocolate: crystals develop as you fold it over itself while it cools. You'll need an offset spatula or a putty knife to knead the fondant. Reheat fondant in a double boiler just until fluid; if it gets too hot, it will lose its lustrous shine. If you'd rather skip the fondant topping, you can brush the stollen with melted butter and roll it in powdered sugar to coat it instead.
  • You may substitute 1 1/2 envelopes (3 1/2 teaspoons) of active dry yeast in place of the cake yeast. Proof dry yeast in the milk before mixing the sponge.

Notes from Helga:  This is another recipe that was posted on an internet site.  I remember Mom serving this a few times for special guests.  It goes well with coffee and cream.  At my tender young age, my taste buds were a bit overwhelmed by the large amount of poppyseeds.  They are definitely an acquired taste.  Clearly, this recipe is labor intensive as well.



  • 8 cups beef broth
  • 1 pound slice of meaty bone-in beef shank
  • 1 large onion, peeled, quartered
  • 4 large beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste


1. Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes.  Season to taste with salt and pepper.  Stir in vinegar.

5. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Note:  Mom made Borscht frequently, using vegetables from her garden.  She also canned some to have in winter.  This recipe looks close to what she made, but may be a

Apfelpfannkuchen (Apple Pancakes)

Apfelpfannkuchen (Apple Pancakes)


    • 2/3 cup flour, unbleached,unsifted
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 4 large eggs, beaten
    • 1/2 cup milk
    • 2 cups apples, peeled and sliced
    • 3/4 cup butter
    • 2 tablespoons sugar
    • 1/4 teaspoon cinnamon


  1. Sift together the flour, sugar, and the salt.
  2. Beat eggs and milk together.
  3. Gradually add flour mixture; beat until smooth.
  4. Saute apples in 1/4 c of butter until tender.
  5. Mix sugar and the cinnamon together.
  6. Toss with apples.
  7. Melt 2 T butter in a deep frypan.
  8. Pour in the batter to a depth of about 1/4-inch.
  9. When set, place 1/4 of the apples on top; cover with more batter.
  10. Fry pancake until lightly browned on both sides.
  11. Keep warm.
  12. Repeat the procedure 3 times, until all batter and apples are used.
  13. Serve immediately.

Note:  Although it’s not low-fat, this is a light meal we would have in the evening, often on a Sunday, when we had eaten a heavy meal at noon-time.


Farmer's Breakfast - omelet with bacon, onions, potatoes

6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk


 In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

Notes: We would often have Farmer’s Breakfast for lunch.  Mom usually made it with ham instead of bacon.  It is actually a meal that can be modified to incorporate leftovers, so it is a little different every time it is prepared.

Vanilla Pudding from Scratch

Vanilla Pudding from Scratch


    • 1 egg yolk
    • 2 ½ to 3 tablespoons cornstarch
    • 2 tablespoon sugar (or to taste)
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 cup whipping cream, well chilled


  1. Note: Measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
  2. In a small pot whisk together egg yolk, 3 T. of the milk, sugar, cornstarch and vanilla until smooth.  Use a wire whisk to do so. Add rest of the milk, stir until smooth.
  3. Put egg milk mixture over medium heat and, stirring constantly, bring to a boil, remove from heat at once and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
  4. Whip cream until stiff.
  5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more. 

Note:  This recipe may be close to the vanilla pudding Mom used to make.  I’m not sure about the whipped cream.  She put it all into a large serving bowl rather than individual cups.  She usually served it in the wintertime with raspberries from the garden or cherries from the tree that had been picked, prepared, and frozen.